Blueberry & Greek Yogurt Breakfast Bread

August 4, 2017

I’ve had so much I’ve wanted to write about, but this morning, I shared a photo of the girls’ breakfast bread on my Instagram Stories, got some requests for the recipe; so I thought I’d pop on here really quick to share! 🙂

Lately, the girls have been all over the place with breakfast. One wants cereal, one wants waffles, Reese just wants to throw food on the ground (ha!)…but in all seriousness, I was trying to figure out a solution for something I could make ahead that they’d all enjoy. This is where this bread came into play. This is based off of my favorite banana bread recipe (at the end, I’ll share what to do to make that if you’d rather,) but I made some healthy substitutions so it was a little more nutritious for my girls to enjoy as part of their breakfast. They’ve asked for it every morning this week, and even the baby devours hers! It’s definitely one I will be making a few times a month, and an added bonus is that as it’s baking it makes the house smell amazing!

Ingredients:
-1/4 c butter (1/2 of a stick) at room temperature
-3/4c granulated sugar (I’ve been using organic Florida crystals sugar, and have really liked it)- you can do lessen your sugar to 1/2c if you’d prefer, but my girls don’t have juice or added sugars, so I don’t mind it being dispersed in an entire bread loaf 🙂
-2 large eggs
-1/2c greek yogurt
-1 pouch organic applesauce (about 3 oz)
-1 tsp vanilla
-1.5 cups flour
-1 tsp baking soda
-1 tsp salt
-1 cup frozen blueberries (I buy the mini organic blueberries at Trader Joe’s in the frozen aisle, they’re nice and small, but make sure to keep these in the freezer and to add at the very end)

Directions:
1.) Preheat oven to 350*
2.) With a mixer, I start by whipping the butter with the sugar, then adding eggs until there is a fluffy consistency. Add remaining wet ingredients (applesauce, greek yogurt, vanilla.)
3.) Mix the dry ingredients (baking soda & salt) with the flour, then slowly add it to the wet ingredients. Mix until evenly dispersed.
4.) Gently add frozen blueberries until they’re mixed throughout entirety.
5.) Grease a loaf-sized pan, and pour in bread mixture (something additional I do before pouring in the mixture, is cut two strips of parchment, one for the length, one for the width, this ensures the bread won’t stick, and it makes it incredibly easy to remove!) 🙂
6.) Bake for 55-60 minutes, or until a cake tester/toothpick comes out clean.
7.) Store in an airtight container in the fridge to preserve your bread for a few days.
8.) Enjoy! 🙂

My girls love theirs warmed up with butter on top. 😆

*To make an unhealthy but incredibly delicious version of banana bread, use an entire stick of butter, one cup sugar, 1 cup of mashed bananas, and no applesauce. Same instructions for baking, and one of my all-time favorite recipes!